Spritz Candy Cane Cookies
By smclane
Ingredients
- ¾ cup sugar
- ½ cup shortening
- ½ cup butter, softened
- 1 teaspoon peppermint extract
- 1 egg
- 2 ¼ cups Gold Medal All Purpose Flour
- ½ teaspoon baking powder
- Dash salt
- 6 drops red food color
- 15 hard peppermint candies, finely crushed
Details
Servings 7
Preparation
Step 1
1. Heat oven to 375 deg F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
2. Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
3. Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4 inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
4. Bake at 375F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.
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